Jicama Salad with Chili-Spiced Chicken

Becky Luigart-Stayner; Lydia DeGaris-Pursell

Chill the chicken; it actually tastes best cold. Jicama, which doesn't discolor like apples and pears, lends crunch to the crisp salad. Pack chicken and salad separately you'll still just have two containers.

Yield: 4 servings (serving size: 2/3 cup salad and 3 ounces chicken)
Recipe from Cooking Light

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Nutritional Information

Amount per serving
  • Calories: 307
  • Calories from fat: 29%
  • Fat: 9.9g
  • Saturated fat: 1.5g
  • Monounsaturated fat: 5.8g
  • Polyunsaturated fat: 1.6g
  • Protein: 28.8g
  • Carbohydrate: 26.3g
  • Fiber: 6.2g
  • Cholesterol: 66mg
  • Iron: 2.8mg
  • Sodium: 427mg
  • Calcium: 87mg

Ingredients

  • 4 (6-inch) corn tortillas, cut into strips
  • Cooking spray
  • 2 teaspoons chili powder
  • 2 teaspoons ground cumin
  • 1/2 teaspoon salt, divided
  • 1/4 teaspoon ground red pepper
  • 1 pound skinless, boneless chicken breast halves
  • 1/4 cup fresh lime juice
  • 2 tablespoons extra-virgin olive oil
  • 1 tablespoon honey
  • 3 cups (1/8-inch) julienne-cut peeled jicama (about 3/4 pound)
  • 1/4 cup minced fresh cilantro
  • Lime wedges (optional)

Preparation

  1. Preheat oven at 375°.
  2. Arrange tortilla strips in a single layer on a baking sheet; coat strips with cooking spray. Bake at 375° for 8 minutes or until toasted.
  3. Combine chili powder, cumin, 1/4 teaspoon salt, and pepper in a medium bowl. Add chicken, turning to coat on both sides. Heat a large nonstick skillet coated with cooking spray over medium-high heat. Add chicken; cook 7 minutes on each side or until done. Cool.
  4. Cut chicken diagonally into 1/4-inch slices. Combine 1/4 teaspoon salt, juice, oil, and honey in a medium bowl. Add jicama, cilantro, and tortilla strips; toss well. Divide salad evenly among 4 plates; top with chicken. Garnish with lime wedges, if desired.
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